Onion soup, Harvey House

Amy Davis, Baltimore Sun

Makes 4 servings 2 large white onions, sliced thinly 2 tablespoons vegetable oil 6 cups of beef stock Salt and pepper to taste 2 tablespoons sherry French bread sliced into 11/2 inch thick rounds Parmesan cheese 8 thin slices of mozzarella cheese Preheat your oven to 375 degrees. Sprinkle bread rounds with Parmesan and place in the oven until the toast is dry and the cheese is melted (about 12 minutes). In a large pot, saute the onions gently until they are just beginning to take on color. Add stock, sherry, salt and pepper. Simmer uncovered for 30 minutes. Ladle the soup into oven-proof bowls. Lay the slices of bread to cover the soup and top with two slices of mozzarella. Bake at 375 degrees for 30 minutes or until the cheese is melted and crusty. From "Dining In -- Baltimore" by Bonnie Rapoport

Makes 4 servings 2 large white onions, sliced thinly 2 tablespoons vegetable oil 6 cups of beef stock Salt and pepper to taste 2 tablespoons sherry French bread sliced into 11/2 inch thick rounds Parmesan cheese 8 thin slices of mozzarella cheese Preheat your oven to 375 degrees. Sprinkle bread rounds with Parmesan and place in the oven until the toast is dry and the cheese is melted (about 12 minutes). In a large pot, saute the onions gently until they are just beginning to take on color. Add stock, sherry, salt and pepper. Simmer uncovered for 30 minutes. Ladle the soup into oven-proof bowls. Lay the slices of bread to cover the soup and top with two slices of mozzarella. Bake at 375 degrees for 30 minutes or until the cheese is melted and crusty. From "Dining In -- Baltimore" by Bonnie Rapoport (Amy Davis, Baltimore Sun)

Makes 4 servings 2 large white onions, sliced thinly 2 tablespoons vegetable oil 6 cups of beef stock Salt and pepper to taste 2 tablespoons sherry French bread sliced into 11/2 inch thick rounds Parmesan cheese 8 thin slices of mozzarella cheese Preheat your oven to 375 degrees. Sprinkle bread rounds with Parmesan and place in the oven until the toast is dry and the cheese is melted (about 12 minutes). In a large pot, saute the onions gently until they are just beginning to take on color. Add stock, sherry, salt and pepper. Simmer uncovered for 30 minutes. Ladle the soup into oven-proof bowls. Lay the slices of bread to cover the soup and top with two slices of mozzarella. Bake at 375 degrees for 30 minutes or until the cheese is melted and crusty. From "Dining In -- Baltimore" by Bonnie Rapoport